Bacon Chard And Feta Herb Quiche Food

INA GARTEN'S QUICHE

Steps:

• Pulse the flour and 1/2 tsp salt in a food processor until combined. Add the butter and pulse until the flour looks like cornmeal.
• Next, sprinkle in 3 tbsp of ice water and start pulsing until your dough begins to come together.
• Now, pinch the dough with your fingers to make sure it holds together. If it doesn't, add up to 2 tbsp of ice water, 1 tbsp at a time, and pulse the mixture again.
• Transfer the dough to a sheet of plastic wrap and pat it into a disc before wrapping it tightly and placing it in the fridge until firm. Allow it to sit for at least 1 hour or preferably overnight.
• Roll the dough into an 11-inch round, about 1/8-inch thick, on a lightly floured working surface.
• Line a 9-inch fluted tart pan with a removable bottom with the dough, leaving an even overhang of dough all around.
• Press the dough into the edges of the pan and the fluted sides. Then, roll a rolling pin over the top to cut off the excess dough. Discard the excess dough.
• Prick the bottom all over with the use of a fork, and let it chill for about 30 minutes.
• Meanwhile, position an oven rack in the lower third of your oven and preheat the oven to 375 F.
• Press a piece of parchment over your chilled crust and then fill the crust with either pie weights, raw beans, or rice. Put the pan on a baking sheet.
• Bake the crust for about 40 minutes until it turns golden around the edges.
• When it's done, carefully remove the parchment and weights; return the crust to the oven to bake for another 15 minutes until the crust is dry and slightly golden.
• Allow the crust to cool completely for about 30 minutes.
• In a medium skillet, combine the butter with the onion, 1/2 tsp salt, and 1/2 cup water.
• Cook over medium-low heat for about 30 minutes while stirring occasionally, until the onions are completely softened and all the water has evaporated.
• Meanwhile, cook the bacon in a separate medium skillet set over medium-low heat for about 10-15 minutes, stirring occasionally, until the fat has rendered and the bacon is crisp.
• When the onion is cooked, add the bacon to it using a slotted spoon. Then, stir in 1 tsp thyme and 1/2 tsp pepper.
• Now, you spread the onion mixture on the bottom of the crust and sprinkle the top with the Gruyere.
• Next, in a medium bowl, whisk the cream with the eggs and 1/2 tsp salt until well combined.
• Pour the cream mixture over the filling in the crust and top it with the remaining 1 tsp thyme.
• Bake the quiche on the baking sheet until set and golden, about 30 minutes.
• Make sure to let the quiche cool for at least 30 minutes before serving.

BACON VEGETABLE QUICHE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large skillet, heat oil over medium heat. Add mushrooms, broccoli and onion; cook and stir until tender, 5-7 minutes. Add spinach; cook until wilted., In a large bowl, whisk eggs, milk, rosemary, salt and pepper. Stir in vegetables, cheddar cheese and bacon. Pour into crust. Sprinkle with feta cheese., Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 30-35. Let stand 5 minutes before cutting. , Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

CHEESE AND FRESH HERB QUICHE

Steps:

• Preheat oven to 400°. Unroll crust into a 9-in. pie plate; flute edge. Sprinkle cheeses into crust. In a large bowl, whisk eggs and cream until blended. Stir in herbs; pour over top., Bake on a lower oven rack 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

EASY BACON AND CHEESE QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place unthawed pie crust on a baking sheet. In a medium bowl, mix the bacon, onions, and both cheeses. Pour this mixture into the crust.
• Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown.

CHARD AND FETA QUICHE

Steps:

• Roll the puff pastry dough to fit the gratin dish and bake for 15 minutes at 400°F After it's done, lower the oven temperature to 375°F and place the pie pan on a wire rack to cool.
• Saute the onion and the chopped chard stem with olive oil over a medium heat for about 8 minutes or so until the onion is soft and starting to caramelize.
• Add the chopped chard leaves, cook for 8 more minutes over a medium high heat until the liquid is evaporated.
• Add a third of the cheese on the bottom of crust until it's all covered, top with the vegetable mixture and then cover with the remaining cheese.
• Mix together the eggs with the heavy cream and season with freshly ground pepper and nutmeg.
• Pour over the vegetable mixture and cheese.
• Bake for 30-35 minutes and cool on a wire rack for about 10-15 minutes before slicing.